Fresh salad with fitaki cheese

- 200 g of flaxy;
- 400 g of tomatoes;
- 200 g of cucumbers;
- 250 g bell peppers;
- 1 purple onion;
- 150 g of black olives;
- 100 ml of olive oil;
- 50 ml of lemon juice;
- 25 ml white wine vinegar;
- 1/3 tsp. ground white pepper;
- 1/2 tsp of salt.

Cut cheese into cubes, tomatoes and cucumbers – circles halves, cleaned of seeds from bell peppers – strips, olives – the transverse rings. Peel the onion and slice thin half-rings. Mix in a small bowl the olive oil with the lemon juice, vinegar, pepper and salt. Spread vegetable slicing portions on plates, sprinkle with fetaksa, olives and pour the fragrant sauce.

The Caesar salad with fitaki cheese

- 200 g of flaxy;
- 200 g white chicken;
- 4 slices of white loaf;
- 400 g of lettuce;
- 6 cherry tomatoes;
- 2 cloves of garlic;
- 100 ml olive oil + 50 ml for frying;
- 2 chicken egg yolk;
- 50 ml of lemon juice;
- 2 tsp mustard;
- 1/3 tsp. allspice pepper;
- 3/4 tsp salt.

Pour a tablespoon of olive oil in a heatproof dish and heat on high heat. Cut the crusts off loaf and slice it into pieces of desired size. Just press the garlic clove with a knife, fry it in oil and throw. Fry the bread until crisp and Golden. Separate the skin from the chicken, cut it into wedges or strips and cook in a frying pan, adding oil.

Whisk the yolks with the mustard and remaining grated garlic, pour olive oil, lemon juice, stir in the pepper and salt. Lay on a flat dish salad leaves, torn hands, put on top of white meat, diced petacci, halves of cherry tomatoes. Evenly pour the filling on top and sprinkle with "Caesar" croutons.

Warm salad with fitaki cheese

- 200 g of flaxy;
- 1 eggplant;
- 1 big tomato;
- 1 bell pepper;
- 120 ml vegetable oil;
- 2 tablespoons of honey;
- 1 tbsp of homemade mustard;

Slice the eggplant and bell pepper into arbitrary pieces, fill them to a baking dish, drizzle with olive oil and a little add salt. Put the vegetables in a preheated 220oC oven for 15 minutes. Slightly heat the honey, stir it with mustard, vegetable oil and 1/2 tsp salt. Connect in a bowl of thick glass baked sautéed with slices of tomatoes, diced petacci, season and gently toss with two wooden spoons.